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Lobster Ravioli with Crabmeat Cream Sauce

Lobster Ravioli with Crabmeat Cream Sauce

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For the Lobster Ravioli: In a large saute pan, add the butter and melt

  • Lobster Ravioli:
  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crabmeat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • Salt
  • Pepper
  • 1 tablespoon chopped chives
  • Egg white, slightly beaten
  • Pasta dough, recipe follows:
  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • Water, as needed
  • Pinch salt
  • Crabmeat Cream Sauce:
  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crabmeat
  • 2 ounces Cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • Salt
4.6/5 (11 Votes)

Shrimp Scampi

Shrimp Scampi

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Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel

  • 1 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
4.5/5 (6 Votes)

Chiles Rellenos

Chiles Rellenos

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For the salsa: Heat the broiler to high and arrange a rack in the upper third of the oven

  • 1 pound Roma tomatoes, cored and halved
  • 1/2 medium white onion, cut into 1/2-inch slices
  • 2 medium garlic cloves, peeled and smashed
  • 1 medium serrano chile, stemmed
  • 1 teaspoon freshly squeezed lime juice, plus more as needed
  • 1 teaspoon kosher salt, plus more as needed
  • 4 medium poblano chiles (about 1 pound)
  • Freshly ground black pepper
  • 3 cups shredded Monterey Jack cheese (about 8 ounces)
  • 4 large eggs, separated and at room temperature (see “Game plan” note above)
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1 cup vegetable or canola oil
4.5/5 (8 Votes)

Enchilacomalejita Casserole (Mexican Casserole)

Enchilacomalejita Casserole (Mexican Casserole)

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Brown ground beef with bell pepper and onion

  • 2 lb ground beef
  • 1 medium onion, chopped
  • 2 pkg taco mix, low sodium
  • 1 1/2 c water
  • 3 large flour tortillas
  • 1 bag(s) corn tortilla chips, preferably low or no salt
  • 4-6 c Mexican blend cheese, grated
  • 2 c Velveeta shreds, optional
  • 2 c enchilada sauce, recipe below or use bottled
  • chopped lettuce
  • chopped tomatoes
  • sour cream
  • ENCHILADA SAUCE
  • 2 Tbsp vegetable or canola oil
  • 2 Tbsp flour
  • 4 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 2 c chicken broth
4.3/5 (16 Votes)

Penne With Vodka Sauce

Penne With Vodka Sauce

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Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces penne
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large shallot or 1/2 small red onion, finely chopped
  • 1 28 -ounce can whole plum tomatoes, crushed by hand
  • 3/4 cup vodka (optional)
  • 3/4 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for topping (optional)
  • 2 tablespoons chopped fresh parsley or basil
4.4/5 (11 Votes)

Spinach Balls

Spinach Balls

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Heat oven to 400ºF. Mix stuffing mix, hot water and butter in large bowl until blended

  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1-2/3 cups hot water
  • 1/4 cup butter or margarine, cut up
  • 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
  • 1 cup KRAFT Grated Parmesan Cheese
  • 1 cup chopped fresh mushrooms
  • 1 small onion, finely chopped
  • 4 eggs
4.8/5 (10 Votes)

Zia's Salad

Zia's Salad

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Mix and serve

  • Medium bowl lettuce (Roamine, Iceberg)
  • 4 oz. shredded provel cheese
  • 2 oz. fresh grated parmesan cheese
  • 1 oz. pimentos
  • 4 oz. Zia's sweet Italian salad dressing
0/5 (0 Votes)

Salmon Wellingtons

Salmon Wellingtons

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Preheat oven to 400 degrees F

  • 1 clove garlic
  • 1 shallot, roughly chopped
  • 12 ounces cremini mushrooms
  • 3 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • 1 tablespoons creme fraiche
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Six 3-ounce center-cut salmon fillets, skinless
  • All-purpose flour, for dusting work surface
  • 3 sheets puff pastry, defrosted if frozen
  • 2 cups baby spinach leaves
  • 1 egg, beaten with 1 teaspoon water
  • Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
  • 1 cup creme fraiche
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers, drained
  • Kosher salt and freshly ground black pepper
4.4/5 (8 Votes)

Grandma's Apple Strudel

Grandma's Apple Strudel

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Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling

  • APPLE FILLING
  • 6 cups apples, peeled and sliced
  • 1/2 cup flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • CRUST
  • 3 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups shortening
  • 2 eggs yolks plus water to equal 1 cup , reserve 1 egg white.
  • ICING/FROSTING
  • 1 cup powdered sugar
  • 2 tablespoons milk or light cream approximately
  • 1/2 teaspoon vanilla extract
4.5/5 (26 Votes)

Sriracha Mustard

Sriracha Mustard

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Combine the mustard, Sriracha, honey and lime juice in a bowl

  • 1 cup yellow mustard
  • 1/4 cup Sriracha sauce
  • 2 tablespoons honey
  • 1 teaspoon lime juice
  • Kosher salt
  • Pretzels, for serving
4.5/5 (6 Votes)